Salmon Cakes Recipe
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A delicious Salmon Cake, which can be served on a bun as a sandwich, on top of a bed of mixed greens or as a main dish. Versatile, nutrient dense and yummy!
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15 ounces wild salmon, canned
3/4 cup Italian panko bread crumbs
1/2 cup mayonnaise
1 small red bell pepper, finely chopped
1 small bunch of fresh parsley, finely chopped
1 teaspoon dijon mustard
3 cloves crushed garlic
1 teaspoon lemon zest
1 teaspoon Worcestershire sauce
1/4 teaspoon sea salt
1/4 cup lard - ghee or coconut oil
Mix in a large bowl the salmon, 1/2 cup panko bread crumbs, finely chopped vegetables, 1/2 cup mayonnaise, garlic, lemon zest, egg, dijon mustard, worcestershire sauce, and sea salt.
Refrigerate for 30 minutes (optional, this step helps the patties hold together).
Form the mixture into patties, approximately the size of a normal hamburger.
Coat the patties in the remaining panko bread crumbs.
Heat the lard, ghee or coconut oil in a large skillet over medium-high heat. Cook the patties for 5 minutes on each side, until they have a nice crispy crust on the outside.
Can be served as a sandwich, on a salad, or alone. Serve with a mayonnaise, lemon, dill sauce if you like. Enjoy!
finely chopped onion
finely chopped parsley
Crab Cakes with Lime and Cilantro
(to 2 tablespoons) vegetable oil
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